King ArthurFlour, Vietnamese Cinnamon, Certified Kosher, Nut-Free, 3 Ounces

We really love this product! It has a great flavor and smells very tasty. I liked it so much, I bought another container of it. Makes super delicious apple pies. Everyone loves the flavor it gave my Dutch apple pie.Dutch Apple Pie Recipe (I found online with notes as I tweaked it)Prep Time55 minsCook Time1 hrChill Time:2 hrsTotal Time3 hrs 55 minsPreheat the oven to 375 degrees F.1 pie dish (standard-sized)IngredientsFor the Pie Crust:1 1/4 cups all-purpose flour1/2 teaspoon kosher salt1/4 cup unsalted butter, cold2 1/2 tablespoons vegetable oil1/4 cup ice water (approx.)For the Apple Pie Filling:10 apples, medium (approx.) - (I used 5-6 XL Yellow Opal apples, it will look like a lot of apples, but don't skimp)1/2 cup granulated sugar3 tablespoons all-purpose flour2 tablespoons lemon FRESH juice2 1/2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg, (or 1/8 teaspoon freshly grated)1/4 teaspoon kosher salt1/8 teaspoon ground cloves1 pinch of cayene powder - for a kickFor the Crumb Topping:8 tablespoons unsalted butter1 1/2 cups all-purpose flour1/2 cup light brown sugar1 teaspoon ground cinnamon1/4 teaspoon kosher saltOptional Garnish:powdered sugarInstructionsTo Make the Pie Crust:Place the flour and salt in a large bowl, and whisk to combine.Add the oil, stirring with a fork until the mixture resembles coarse crumbs.Cut the butter into thin slices and toss in the flour mixture to coat.Dribble ice water in, a tablespoon at a time, mixing just until the mixture can hold its shape. (You may need slightly more or less water.)Tumble the dough out of the bowl and onto a large sheet of plastic wrap.Use the plastic wrap to gather the dough into a disc shape, then wrap the dough tightly and press down on it firmly to compact it.Chill the dough in the refrigerator for 1 hour.Flour the work surface, rolling pin, and the chilled dough lightly, then roll out to 1/4-inch thickness, and fold into thirds. Give it a quarter-turn, fold into thirds again, then repeat one more time.Refrigerate for one more hour,Roll out the pie crust dough to a little larger than the width of your pie pan and gently nestle it in, allowing any excess to drape over the sides. ( I suggest spraying your pan first)Trim, fold under, and crimp the edge, then chill.To Make the Apple Pie Filling:Peel, quarter, and cut out the cores of the apples.Cut into 1/8-inch to 1/4-inch thick slices.- use a mandeline if you have one. Will save your sanity! ;)Toss together in a large bowl with sugar, flour, lemon juice, cinnamon, nutmeg, salt, and cloves and cayenne if youre using it.Transfer the filling to the prepared pie shell and chill.To Make the Crumb Topping:Melt the butter in a small dishMix flour, brown sugar, cinnamon, and salt.Drizzle the melted butter slowly while turning the flour mixture with a fork. This will make the Dutch crumbles.Carefully top the pie with the crumbles.To Bake the Dutch Apple Pie:First loosely cover the whole pie with foil so it doesnt burn the crust you worked so hard to make perfect.Bake the pie until the apples feel softened and tender when pierced with a toothpick, but not mushy (approx. 55 to 60 minutes).*After the apples are at your desired softness, take the foil off and let the crust brown another 5-10 minutes.Keep an eye on this step so the crust doesnt burn.(you will have to play with this step, depending on your own oven)Cool completely and dust with powdered sugar (optional) before slicing.I also melted a caramel sauce over the pie. It was a hit with everyone!I have made this pie about 4 times and these are the steps that worked out for me. I hope you like this recipe as much as we have.

I usually order a different cinnamon, but this one seemed a better value for the money. I use a lot of cinnamon every day from my coffee, to Oats, etc. This lasted me a while. Since it is not a shaker you have to use a spoon but that worked well for baking.

Reliable King Arthur quality. Flavor intensity you want for your baking is there. It's fresh and I love the accessbility of the top... you can get in there with a large spoon and quickly scoop out as much as you need.

Excellent cinnamon! Will add this to my permenent list. Great value but still expensive but worth it for the discriminating tongue. You won't be disappointed.

If you like cinnamon you need to get the Vietnamese cinnamon for maximum flavor and potency. It's just plain better; it's almost... sweeter while still having that classic warming heat. King Arthur Baking Company hasn't let me down (and has incredible customer service!) and this cinnamon is great. It's a bit expensive, but you are getting a considerable amount of cinnamon and you'll end up using less than the cheaper cinnamons out there because this stuff is "stronger" in flavor profile.

The cinnamon has a rich and bold flavor. I will purchase again and again.

The cinnamon is a key ingredient to cinnamon rolls. I had no idea that KA cinnamon would be that different, but it is.

Very fresh and good quality value for your money.